Sandwich of the Week: Bisou Bistronomy’s Escargot Burger

Parisian chef Nicolas Ronan serves a superbly French mini burger in San Francisco

Bisou Bistronomy

Bisou Bistronomy’s escargot burger in San Francisco.

When most people think of burgers, they picture a ground beef patty sandwiched between two halves of a bun, perhaps with some cheese, lettuce, and tomato layered on top. Over the years, many chefs have reinvented this American culinary staple, and a myriad of interesting variations have cropped up — there’s the veggie burger, of course, which is different from a black bean burger, though both are vegetarian. We’ve seen pulled pork burgers, short rib burgers, barbecue chicken burgers, and everything in between… or so we thought.

In San Francisco, Parisian chef Nicolas Ronan of Bisou Bistronomy has begun serving an escargot burger. Served on a mini sesame bun, the univalve patty is garnished with parsley aïoli coleslaw, tomato, caramelized shallots, and smoked xeres sauce, the combination of which encapsulates all the signature flavors found in a classic escargot dish into a bite-sized burger. [slideshow: 2941]

But wait, this dish can get even more French than it already is.

facebook/bisoubistro

For those die-hard Francophiles, chef Ronan offers the option of adding a slice of seared foie gras to the burger (pictured here on their signature beef burger), making it arguably one of the most luxurious burgers we’ve ever heard of. That’s why it’s this week’s featured Sandwich of the Week.